“Please pass the potatoes.”

Thanksgiving is right around the corner and that means Mashed Potatoes and Gravy.

2 lbsĀ  Summertime Russet Potatoes

1 stick unsalted butter, room teperature

1 cu. whole milk, warmed

Freshly ground pepper

Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer. Cook, uncovered, until the potatoes are fork-tender.

Drain the potatoes. Hold with an over mitt and peel off the skins, then transfer to a bowl.

Add the butter and warm milk to the potatoes and mash with a potato masher until smooth. Season with salt and pepper.


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